Best 6 Endive And Radicchio Salad With Caramelized Pear Recipes

Indulge in a symphony of flavors with this delightful Endive and Radicchio Salad with Caramelized Pear. This refreshing salad combines the crisp texture of endive and radicchio with the sweetness of caramelized pears, creating a perfect balance of flavors. Topped with a drizzle of tangy balsamic vinaigrette, this salad is a feast for the senses.

Alongside the main recipe, this article offers a collection of equally enticing recipes that cater to various taste preferences. Explore the zesty Orange and Fennel Salad with Avocado Dressing for a burst of citrusy freshness. If you're craving a hearty meal, try the Warm Lentil Salad with Roasted Vegetables, a protein-packed dish bursting with Mediterranean flavors.

For a unique twist, experiment with the Shaved Brussels Sprout Salad with Pomegranate and Pistachios, a delightful combination of textures and flavors. And if you're looking for a light and refreshing side dish, the Roasted Beet and Goat Cheese Salad, with its earthy sweetness and creamy tang, is sure to impress.

Each recipe in this article is carefully crafted to provide a unique culinary experience. Whether you're a seasoned foodie or just starting your culinary journey, these recipes offer a delightful exploration of flavors and textures that will tantalize your taste buds.

Here are our top 6 tried and tested recipes!

RADICCHIO, PEAR AND ARUGULA SALAD

Radicchio, Pear and Arugula Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 teaspoon whole grain mustard, such as Grey Poupon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 3/4-inch-thick slices country-style sourdough bread
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
3/4 cup chopped walnuts, toasted* see Cook's Note
One 2-ounce chunk Parmesan
Kosher salt and freshly ground black pepper

Steps:

For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams

QUICK RADICCHIO AND ENDIVE SALAD

Quick Radicchio and Endive Salad image

These two salad greens are on the bitter side and benefit from the honey in the dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 6

Ingredients

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
Coarse salt and ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endive (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise

Steps:

In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
Add radicchio and endive; toss to coat. Serve.

ENDIVE AND PEAR SALAD

Endive and Pear Salad image

Provided by Susannah Locketti

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large head Belgian endive
1 head romaine lettuce, leaves torn
1 Bosc pear
2 ounces gorgonzola, crumbled
1/4 cup chopped walnuts
Freshly ground pepper
2 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

Steps:

Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

RADICCHIO AND ENDIVE SALAD

Radicchio and Endive Salad image

Make and share this Radicchio and Endive Salad recipe from Food.com.

Provided by iLuv2cook 2

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon honey
coarse salt
fresh ground pepper
1 medium radicchio, sliced thin (8-10 Oz.)
2 medium Belgian endive, sliced thin (4-6 Oz. each)

Steps:

In a large bowl, whisk together Vinegar, Oil, Honey; Season with Salt and Pepper.
Add radicchio and endive; Toss to Coat
Serve.

Nutrition Facts : Calories 119.2, Fat 7.3, SaturatedFat 1.1, Sodium 56.8, Carbohydrate 12.9, Fiber 8, Sugar 5, Protein 3.2

RADICCHIO SALAD WITH CARAMELIZED CARROTS AND ONIONS

Radicchio Salad with Caramelized Carrots and Onions image

It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.

Provided by Anna Stockwell

Categories Christmas Christmas Eve Hanukkah Winter Radicchio Salad Almond Carrot Orange Juice Parsley Wheat/Gluten-Free Vegetarian Side Dinner

Yield 8-10 servings

Number Of Ingredients 14

Ingredients

1/2 cup sliced almonds
2 pounds carrots, cut into 4x1/2" sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided
2 3/4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, cut into 1/2" wedges
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces
4 oranges, peeled, sliced into 1/2" half moons
2 cups parsley leaves

Steps:

Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes; set aside.
Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10-12 minutes.
Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.

ENDIVE AND RADICCHIO SALAD

Endive and Radicchio Salad image

Categories Salad Vegetarian Quick & Easy Fall Winter Endive Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 Belgian endives
1/4 lb radicchio
1 tablespoon Dijon mustard
1 tablespoon Sherry vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons grapeseed or canola oil
1 teaspoon Asian sesame oil
2 scallions, finely chopped (1/4 cup)
1 tablespoon sesame seeds, toasted
1 teaspoon black sesame seeds (optional)

Steps:

Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch-wide strips. Soak radicchio and endives in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.
Whisk together mustard, vinegar, sugar, salt, pepper, grapeseed oil, and sesame oil in another large bowl until emulsified.
Add endives, radicchio, scallions, and sesame seeds and toss until coated well.

Tips:

Choose ripe and firm endives and radicchio. Avoid any heads that show signs of wilting or bruising.
Use a sharp knife to cut the endives and radicchio. This will help to prevent them from tearing.
Slice the pears thinly. This will help them to caramelize evenly.
Be careful not to overcook the pears. They should be caramelized but still slightly firm.
Use a good quality balsamic vinegar. This will add a rich and complex flavor to the salad.
Serve the salad immediately. This will help to prevent the pears from becoming soggy.

Conclusion:

This endive and radicchio salad with caramelized pears is a delicious and healthy way to enjoy these winter vegetables. The pears add a touch of sweetness and crunch, while the balsamic vinegar dressing adds a tangy and flavorful finish. This salad is perfect for a light lunch or dinner, and it's also a great way to use up any leftover pears.